The Charlottesville 29

If there were just 29 restaurants in Charlottesville, what would be the ideal 29?

Feed Cville: Keevil & Keevil Launches Kitchen to Feed Hundreds of Daily Meals to Those in Need

keevil kitchen

Keevil & Keevil Grocery and Kitchen is temporarily suspending commercial operations to devote all resources to feed those in need.

The Belmont shop run by Jennifer Keevil and her husband Harrison had already been leaving out twenty free lunches each day for those in need. Now, as COVID-19 wreaks havoc on the Charlottesville economy, the shop will shift to an exclusive focus on feeding those in need, much like Jose Andres’ World Central Kitchen rushes to feed victims of natural disasters.

By April 13th, the Kitchen aims to provide 500 free meals per day, and is working now to identify recipients and develop distribution. In the meantime, the kitchen will begin this Monday, March 30, with production of 150 meals daily — breakfasts, lunches, and dinners.

“At the end of the day this is what we are supposed to do,” said Jennifer. “Take care of our neighbors in their time of need.” Harrison agrees, and sees the Kitchen as a win-win – a way not only to feed those in need but also to support local farmers, whose business are suffering during the COVID-19 crisis. The Kitchen will purchase and use as many local ingredients as possible.

“As a child, I was regaled with stories of my Great Grandfather, Sir Ambrose Keevil, who helped on the home front during and after WWII by getting food to people who needed it,” said Harrison. “I thought about that burning desire to do something good for others that he must of felt.” That inspired Keevil to take action now. “I love my community,” Keevil said, “and I will do whatever it takes to make sure that those who need something good to eat will have access to it.” 

How to Help

Keevil & Keevil is creating a charitable fund to support the Kitchen. Until the fund is established, the Kitchen is accepting donations through Venmo @keevil-kitchen. Donors should use #FeedCville in the subject line.

How to Get Help

If you know of a group or individuals that could benefit from these meals, email keevilkitchen@gmail.com.

Five Finds on Friday: Nikki Flannery

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It has been heartwarming for so many readers to send additions and updates to the list of restaurants offering takeout and curbside pick-up during the COVID-19 crisis. Readers know the grave risk that their favorite restaurants may not survive this crisis without cash flow in the meantime. This week’s Five Finds on Friday recognizes one such reader, the Center for Christian Study’s Nikki Flannery, who wanted to make sure that Mochiko was among those listed in the “culture of takeout.” Flannery’s picks:

1) Alpha and Omega at Tavola Cicchetti Bar. “Perfection in a glass. I love this drink so much that my husband John and I served a version of it at our wedding. The brown-butter washed sherry is unreal. Delicate, warm, and bright at the same time.”

2) Hawaiian Plate with BBQ Chicken, Mac Salad, and Cucumber Kimchi from Mochiko. “I grew up in southern California, and one thing I miss about it is its proximity to Hawaii. That’s why I was so excited to hear about Riki’s stand at the market (and eventually his brick and mortar at 5th street station). You can’t go wrong with anything on the menu, but the BBQ chicken is my favorite. I always ask for extra furikake seasoning on the side—and grab some Hawaiian Sun punch and spam musubis on the way out.”

3) Da Vinci Sandwich from Mona Lisa Pasta. “The real star of this sandwich is the three-seeded baguette coated in what I’m pretty sure is a mixture of fennel seeds, poppy seeds, and sesame seeds (though I always eat it too quickly to know for sure). A perfect balance of salami, soppressata, provolone, tomato, greens, house dressing, and sun-dried tomato pesto. In a town with a lot of amazing sandwiches, it’s my favorite one to introduce to people.”

4) Garganelli Alla Zucca at Tavola. “I actually learned about this dish on a recipe blog, someone visiting from Texas had eaten this at Tavola and created a recipe inspired by it. Once I ordered the original in person I fell in love. The crispy sage and caramelized red onions take it over the top.”

5) Almond Pave Cake from Paradox Pastry. “Four simple ingredients – almond flour, butter, eggs, sugar. Dense, buttery goodness. It’s my birthday cake every year and I have been known to eat it for breakfast.”

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Feed the Frontline: Thank Our Nurses with Free Restaurant Meals

FeedTheFrontline

While many in the Charlottesville community are lending a helping hand during the COVID-19 crisis, few are doing so at greater risk than the nurses who go to work every day to care for those most in need and battle the virus’ spread. Here is a way to show your appreciation for the courage and efforts of our nurses, while also supporting our endangered local restaurants: a restaurant gift card campaign for nurses.

First, donate to the nurses’ gift card fund. 100% of your contribution will fund the purchase of gift cards to area restaurants offering curbside pick-up. Restaurant gift cards will go first to each nurse in UVa’s COVID-19 units, Medical ICU, Emergency Department, and Pediatric Intensive Care Unit. As the fund grows, nurses outside these units will also receive gift cards, including those at Martha Jefferson.

Second, make a card. There is no substitute for a personal expression of gratitude. All gift cards will be delivered to nurses with a handmade card or letter. Make one (or more!) card and either mail them or drop them in a plastic bin at at 1415 Dairy Road (between 250 and Preston, by Barracks). For the mailing address, email natashamlawler@gmail.com.

Share photos of notes or letters with:

#FeedTheFrontLine #NursesAreSuperheroes

Thank you to Natasha Lawler and Jennifer Eberline for creating this way to support our nurses while also helping to save our restaurants.